Skip to content

Cook Once, Eat Twice (or three or four times)

May 24, 2013

When I was getting ready to leave for Santa Fe, I made sure to leave myself enough time to cook some meals for Ryan and Lila to have while I was away. 

It’s not that I don’t trust Ryan to feed Lila balanced, healthy meals.  I do. 

Do I trust him to dress her correctly?  No.  No I do not.  The other day, we were headed out to the farmers’ market, and I asked him to get her dressed.  He brought her downstairs in a t-shirt and a diaper. 

I mean, we do live in Alabama, so it would have been fine.  Pants are pretty optional in the South.  But you know—we try to rise above that stereotype around here.

Anyway—food.  Yes, I know Ryan would have fed her fine dinners.  And there’s only a 10% chance that he would have subsisted off Countrytime Lemonade and Lay’s Stackables himself.  Still, I thought it would be nice to have dinner cooked, ready and waiting.  He was going to be watching our child for four days while I got my wine on in Santa Fe, so you know—I figured it was the least I could do.

Of course, by the time I actually headed to the store to shop for the meals and do the cooking, it was the afternoon before I was heading out.  In other words, I needed to get my Rachael Ray on, stat.  These meals took a little longer than thirty minutes, but not much.  Plus, with a relatively small list of ingredients and short prep time, I was able to make two very different dishes: turkey veggie meatballs and chicken vegetable enchiladas.

For both dishes, I chopped and sauteed: 1 zucchini, 1 red bell pepper, 1 onion, and 2 cloves garlic:


Once all of the veggies were soft but not too brown, I split them evenly between two bowls.  I seasoned one with salt, pepper, and dried basil and oregano:


Plus one egg and 1/2 cup breadcrumbs:


I seasoned the other with cumin, chili powder, and garlic salt:


…then added 2 cups shredded chicken (I poached my own, but you could easily just use rotisserie chicken here) and 1 cup shredded cheddar cheese:


To the first bowl, I added 1.25 pounds of lean ground turkey, and formed the meatballs:


These baked in the oven for about 25 minutes at 350, until cooked through and golden.

For the enchiladas, I made a quick cream sauce.  In a saucepan, I melted 2 tbsp. of butter, then added 2 tbsp. of flour and cooked for a minute.  Then, I added 2 cups of chicken broth and whisked until thick.  I removed it from the heat, added 1 cup greek yogurt ( you could use sour cream) and 1 can diced green chiles.  

I used the veggie/chicken mix to fill flour tortillas, and placed them tightly in a 9 x 13 pan:


Then, I poured the sauce over the enchiladas and topped them with 1 cup cheese:



Because we weren’t having the enchiladas right away, at this point, I covered the top in foil.  Ryan baked them at 350 degrees for 20 minutes, and then cooked them uncovered for another 2 minutes with the top off for browning.

No picture of the finished enchiladas—sorry!  But I heard they were delicious.  Winking smile 

And Lila was a BIG fan of the meatballs:


Veggies and all!

Hope you have a great Friday and a great weekend!

3 Comments leave one →
  1. EllenCF permalink
    May 24, 2013 1:36 pm

    Can I get the exact recipe for these meals? Hard to cut and paste to printable format.

  2. May 24, 2013 3:50 pm

    Yes! I definitely always cook for Josh before I leave …even if I”m only gone for the day ;). Everything looks so yum.

  3. May 26, 2013 8:41 am

    Yum! They both look delicious!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: